Chef Oscar Calleja is a reference point in international cuisine. He was a chef speaker at Madrid Fusion (2016) and Madrid Fusión Manila.
The freshness of his creations, with their wide spectrum of Cantabrian, Mexican and Asian flavors, always surprise and make an indelible impact on his guests. Oscar Calleja’s concept of contemporary cuisine combines risk-taking and quality and he is committed to experimentation with new trends and the best quality ingredients.
Chef Marc Chalopin has been with Ducasse Education and Enderun since 2008. Having worked with Chef Alain Ducasse and Chef Joel Robuchon, as well as Chef Louis Grondard, Chef Marc brings with him 32 years of culinary and teaching experience. He is also the Opening Executive Chef at the Le Cordon Bleu, a culinary institute in Seoul, South Korea.
From an early age, Chele Gonzalez loved to cook. A native of Torrelavega, Spain, he received a culinary degree from Arxanda, Bilbao before he went on to work in some of the world’s most respected restaurants, including Andra Mari, Arzak, El Bulli, El Celler de Can Roca, Nerua-Guggenheim, and Mugaritz. He developed his culinary foundations in Europe. Then, he traveled extensively, especially across Asia and the Philippines, where he developed his philosophy and modern approach to local and sustainable ingredients in order to create innovative dishes. In 2013, he became the chef and owner of the awarded Gallery VASK restaurant in Manila, Philippines.
Chef Santiago started with a summer placement in a kitchen when he was 15 years old in Kuala Lumpur. Since then, he has worked with some stellar chefs who have taught him so much. He was hugely inspired by his experience working with The Roca brothers at Celler de Can Roca and Nacho Manzano at Ibérica London. Lately he worked alongside Dani Garcia for many years as Executive Chef, opening Manzanilla in New York, Bibo Madrid and Lobito del Mar in Marbella. Currently, he is the executive chef of the five star Hotel Kempinski Estepona, Spain.
Chef François-Xavier (FX) has been formed with gastronomic references in Brussels (Bon-bon, seagrill, marit).
In his restaurant Stirwen, his cuisine is expressed through the development of controlled origine
products, carefully selected and cooked with passion and respect, in order to draw the quintessence
of taste, while drawing inspiration from cultural hub that is the capital of Europe.
Alain Troubat ran the Stirwen from 1992 to 2014 and in that time developed a formidable reputation among foodies. Succeeding him in 2014 was a challenge that François-Xavier Lambory has passed with flying colours! Having previously learnt his trade is great sea food restaurants such as the Sea Grill and Bon Bon, his cuisine is regional and seasonal, without nostalgia.
Laetitia Moreau began her culinary career at “Les Compagnons du Devoir et du Tour de France”. After her initial training, she found herself falling in love with Pastry arts, which inspired her to move to Paris to work for “La Grande Epicerie de Paris”. It was the first move of many. Since then; she has worked in several cities including Lyon, Atlanta and New York.
An opportunity to teach called her back to “Les Compagnons du Devoir et du Tour de France”, which led to another position at “Ecole Nationale Supérieure de la Patisserie” ( ENSP), an Alain Ducasse School, where she had -- before teaching – worked as assistant to the World Champions of Pastry. Being a part of the Ducasse Family of Chefs, Laetitia now finds herself in Manila, Philippines as part of Enderun Colleges.
Chef Nick has worked in many different 5 star hotels in Asia, among them Intercontinental Shaghai, Sofitel Shanghai, Diamond Hotel Philippines, JW Marriott Bejing and JW Marriott Desert Springs.